视觉剥夺对基本味觉模式的影响

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Emilia Leszkowicz, Patrycja Szymanek, Ewelina Pych, Joanna Danielczuk, Sylwia Skąpska, Artur H. Świergiel
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引用次数: 0

摘要

在这项初步研究中,评估了暂时性视觉剥夺对正常视力受试者对基本味觉敏感性的影响。应用啜吐法评估味觉识别阈值。在两种情况下评估了五种基本口味的识别阈值:当参与者被蒙上眼睛时,以及当他们的眼罩被摘下并睁开眼睛时。在蒙眼条件下,甜味(蔗糖)的识别阈值低于睁眼条件下(平均值:2.49 g/L与3.80 g/L,p = .046)。对于苦味,观察到类似的趋势,但差异没有达到统计学意义(平均值:0.11 g/L与0.13 g/L,p = .078)。咸味、酸味和鲜味在这两种条件下的味觉识别阈值没有差异。因此,与其他味觉模式相比,甜味对味觉体验的暂时视觉剥夺影响似乎更强。我们的试点研究提出了潜在的应用,例如,重新评估在昏暗/黑暗环境中食用的食物中的含糖量,如电影院或在完全黑暗中食用食物的盲咖啡馆。蔗糖的甜味识别阈值降低1.3 g/L可能会激励饮料/零食/甜点生产商降低糖含量。可口可乐原味有10.6 g糖/100 毫升,1毫升可口可乐(电影院大小的饮料之一)含有106 g糖(22茶匙)。适当减少此类饮料中的糖不应改变其口味/适口性,并可能使消费者和生产商受益(Valicente等人,2023,《感官研究杂志》,38(1),e12803)。例如,可口可乐/可乐是通过将相关糖浆与水混合并添加二氧化碳(可口可乐原味/零糖/樱桃等)来生产的;对于一家定期向市场推出新产品的公司来说,生产一种比原来含糖量更低的额外糖浆似乎是可行的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The effect of visual deprivation on basic taste modalities

In this pilot study, the effects of temporary visual deprivation on sensitivity to the basic tastes in normal sighted subjects were assessed. The sip-and-spit method to assess taste recognition thresholds was applied. The recognition thresholds of five basic tastes were assessed in two conditions: when the participants were blindfolded and when their blindfolds were removed and their eyes were open. In the blindfolded condition, the recognition threshold for sweet taste (saccharose) was lower than in the eyes open condition (means: 2.49 g/L vs. 3.80 g/L, p = .046). For bitter taste, a similar tendency was observed, but the difference did not reach statistical significance (means: 0.11 g/L vs. 0.13 g/L, p = .078). No difference in taste recognition thresholds between these two conditions were noted for salty, sour, and umami. Thus, the impact of temporary visual deprivation on taste experience seems stronger for sweet than for other taste modalities.

Practical Applications

Our pilot study suggests potential applications, for example, re-evaluating sugar content in foods served in dim/dark environments, like cinemas or blind cafés where food is consumed in total darkness. The sweet taste recognition threshold for saccharose being lower by 1.3 g/L in dark surroundings than in lit environments may become an incentive for beverages/snacks/desserts producers to lower sugar content. Coco-Cola Original Taste has 10.6 g of sugar/100 mL, and a 1-L Coca-Cola serving (one of the cinema-sized beverages) contains 106 g of sugar (22 teaspoons). An appropriate reduction of sugar in such beverages should not change their taste/palatability, and may benefit consumers and producers (Valicente et al., 2023, Journal of Sensory Studies, 38(1), e12803). For instance, Coca-Cola/Coke is produced by mixing a relevant syrup with water and adding CO2 (Coca-Cola Original Taste/Zero Sugar/Cherry, etc.); producing an additional syrup with lower than original sugar content seems feasible for a company regularly introducing new products to the market.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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